溶菌酶、Nisin、壳聚糖复合保鲜剂对冰鲜银鲳保鲜效果的研究

The combined use of lysozyme,nisin and chitosan for the preservation of iced pomfret

在单一生物保鲜剂实验研究的基础上，通过三因素三水平的L9（3^3）正交实验，将溶菌酶、壳聚糖和Nisin进行复配，以细菌总数和挥发性盐基氮（TVB—N）作为评价指标，评定冰鲜鲳鱼的品质变化，以确定保鲜效果最佳的复合型生物保鲜剂。结果表明：溶菌酶0．4g／L、壳聚糖5g／L、Nisin 0．4g／L为复合保鲜剂的最佳配比。经过最佳配比复合保鲜剂浸泡的银鲳鱼，其感官评分、细菌总数、TVB—N、硫代巴比总酸（TBA）值均优于对照组，在冷藏条件下能使银鲳的一级长2—3d，二级鲜度延长6～7d。

On the base of the research of single biological preservative, the orthogonal experiment was made to investigate the fresh-keeping effect of complex biological preservatives （a miture of lysozyme, nisin and chitosan） in the preservation of pomfret under the cold storage. The total bacterial count, TVB-N were used to evaluate its quality. According to the results of orthogonal experiment L9 （3^3） , the best concentrations of lysozyme, chitosan,and Nisin were as follows 0.4,5,0.4g/L. The sensory scores,total bacterial count,TVB-N and TBA of pomfret treated by the complex biological preservatives were better than uncoated one. The first grade freshness of pomfret treated by the complex biological preservatives could be extended 2 -3 days, and the two grade freshness could be extended 6-7 days.